Moroccan Chicken Tagine with Potatoes and Peas
Experience the rich flavors of North Africa with this delightful Moroccan Chicken Tagine, a comforting one-dish meal that brings together succulent chicken, tender potatoes, and vibrant green peas, all infused with aromatic spices. This recipe is adapted from the acclaimed cookbook 'Mediterranean Street Food' and is designed for convenience, using boneless chicken breasts for quicker cooking while still delivering a dish full of traditional Moroccan essence. Perfectly seasoned with saffron, cumin, and ginger, and complemented by fresh herbs, this tagine is an excellent choice for family dinners or entertaining guests. Serve it hot with crusty bread to soak up the delicious sauce, making every bite a flavor-packed experience!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
chicken breasts
6 (bone-in)
onions
2 medium (thinly sliced)
garlic cloves
2 (minced)
extra virgin olive oil
1/4 cup
saffron threads
2
ground cumin
1/4 teaspoon
ground ginger
1/2 teaspoon
ground black pepper
1/2 teaspoon
paprika
1 teaspoon
salt
1/4 teaspoon (to taste)
flat leaf parsley
1 cup (finely chopped)
cilantro
1 cup (finely chopped)
potatoes
4 cups (diced into bite-sized pieces)
green peas
2 cups
Instructions
1
In a large flameproof casserole or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the sliced onions and minced garlic, sautéing until they are soft and translucent.
2
Add the chicken breasts to the pot, along with the saffron threads, ground cumin, ground ginger, ground black pepper, paprika, and salt. Pour in approximately 2 cups of water to cover the chicken and bring the mixture to a boil.
3
Once boiling, reduce the heat, cover the pot, and let it simmer for 30 minutes. During this time, the chicken will absorb the enticing spices, creating a flavorful base.
4
After 30 minutes, carefully add the diced potatoes, chopped parsley, and chopped cilantro to the tagine. Stir gently to incorporate the ingredients and continue cooking, covered, for an additional 15 minutes, or until the potatoes are nearly tender, stirring occasionally.
5
Finally, stir in the green peas, lower the heat, and simmer for an additional 5 minutes until the peas are heated through. If the sauce appears too runny, uncover the pot and let it boil for a few minutes to thicken to your desired consistency.
6
Taste the sauce and adjust the seasoning if necessary, then transfer the tagine to a preheated serving dish. Serve immediately while still hot, paired with a crusty bread to enjoy the flavorful sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Chicken Tagine with Potatoes and Peas?
It is a traditional North African one-dish meal featuring chicken, potatoes, and green peas simmered with aromatic spices like saffron, cumin, and ginger.
What type of chicken is used in this recipe?
The recipe uses 6 chicken breasts; while the ingredients list suggests bone-in, the description notes boneless breasts can be used for faster cooking.
What are the primary spices in this tagine?
The dish is seasoned with saffron threads, ground cumin, ground ginger, paprika, and ground black pepper.
What equipment is needed to cook this dish?
A large flameproof casserole or a Dutch oven is recommended for cooking the tagine on a stovetop.
How should the onions and garlic be prepared?
You should thinly slice two medium onions and mince two garlic cloves before sautéing them in olive oil.
How much water is added to the chicken?
Approximately 2 cups of water are added to cover the chicken and spices to create the cooking liquid.
How long does the chicken simmer initially?
The chicken should simmer covered for 30 minutes to absorb the spice flavors before adding the vegetables.
What fresh herbs are required?
The recipe calls for one cup each of finely chopped flat-leaf parsley and cilantro.
How should the potatoes be prepared?
The potatoes should be diced into bite-sized pieces, totaling about 4 cups.
When do you add the potatoes to the pot?
Add the diced potatoes along with the chopped parsley and cilantro after the chicken has simmered for its first 30 minutes.
How long do the potatoes need to cook?
The potatoes should simmer with the chicken for about 15 minutes until they are nearly tender.
When should the green peas be added?
Stir in the green peas during the final 5 minutes of simmering to heat them through.
How can I thicken the tagine sauce?
If the sauce is too runny, uncover the pot and boil the liquid for a few minutes until it reaches your desired thickness.
What is the best way to serve this Moroccan tagine?
It is best served hot in a preheated dish with crusty bread to soak up the flavorful sauce.
What is the origin of this recipe?
This recipe is adapted from the cookbook 'Mediterranean Street Food' and represents traditional Moroccan flavors.
Can I use frozen peas for this recipe?
Yes, 2 cups of green peas are required, and either fresh or frozen peas will work well in this dish.
Is saffron essential for this dish?
Yes, saffron threads are key for achieving the authentic aroma and yellow-orange hue typical of Moroccan tagines.
How much olive oil is used?
The recipe uses 1/4 cup of extra virgin olive oil for sautéing the aromatics.
Is this a spicy dish?
While it contains several spices like cumin and paprika, it is aromatic rather than heat-heavy, though you can adjust the pepper to taste.
What type of ginger is used?
The recipe specifies 1/2 teaspoon of ground ginger for the spice blend.
How much cumin is needed?
You will need 1/4 teaspoon of ground cumin to provide an earthy base flavor.
How much paprika is included?
One teaspoon of paprika is used to add color and a mild sweetness to the sauce.
Do I need to stir the tagine while it cooks?
You should stir occasionally after adding the potatoes and herbs to ensure even cooking.
Can I substitute the cilantro?
While cilantro is traditional, you can adjust the ratio of parsley and cilantro to suit your personal preference.
Is the pot covered during the whole process?
The pot should be covered for most of the simmering time, but uncovered at the end if you need to thicken the sauce.
How many garlic cloves are required?
The recipe calls for 2 minced garlic cloves.
What is the total simmering time?
The total simmering time is approximately 50 minutes (30 for chicken, 15 for potatoes, and 5 for peas).
Should I season with salt?
The recipe suggests 1/4 teaspoon of salt, but you should taste the sauce at the end and adjust it to your preference.
What kind of parsley is best?
Flat-leaf parsley is recommended and should be finely chopped before adding.
Does this qualify as a one-pot meal?
Yes, this tagine is an excellent one-dish meal as it combines protein, vegetables, and starch in a single pot.